Start by bringing a large pot of salted water to a rolling boil over high heat. Add the rotini pasta and cook until al dente, usually around 8-10 minutes.

In a large mixing bowl, combine the shredded chicken with the hot buffalo wing sauce, toss thoroughly and let it sit for a couple of minutes.

Add the diced celery, shredded carrots, red bell pepper, and finely chopped red onion to the chicken and mix gently.

Fold the cooled rotini pasta into the chicken and vegetable mixture, drizzle with blue cheese dressing and toss until coated.

Gently incorporate crumbled blue cheese and parsley into the salad.

Taste and season with salt and pepper as needed.

Cover and refrigerate for 1-2 hours to allow the flavors to meld.

Stir before serving on a platter or in bowls.